Caesar Salad

Ingredients

Total Yield: 4 serving

Dressing:

• 3 clove Garlic, mashed and minced

• 1 oz Dijon Mustard

• 1 fl-oz Vinegar

• Kosher Salt (as needed)

• Black Pepper, ground (as needed)

• 1.5 oz Mayonnaise

• 4 fl-oz Olive Oil

• 2 fl-oz Lemon, juice

• Anchovy Fillets, minced (optional)

Croutons:

• 1/2 ea Baguette

• 1 fl-oz Olive Oil

• 1 teaspoon Garlic Powder

• 1 teaspoon Paprika

For Serving:

• Black Pepper, fresh cracked (for Romaine lettuce, as needed)

• Parmesan, freshly grated (as needed)

• 1 head Romaine (washed, pat dry or spin, cut in large bites)

Prep Method

Dressing Steps:

1. Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.

2. Add the mayonnaise and blend together to form a thick base.

3. With the blender running, add the olive oil in a slow stream.

4. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.

5. If desired, add some anchovy to the dressing to create a deeper, saltier taste.

Croutons Steps:

1. Remove the crust from the baguette and cut into cubes.

2. Combine the olive oil, garlic powder and paprika. Add the cubed baguette and toss to coat. the cubed baguette in the olive oil, garlic powder and paprika.

3. Toast in a 350F oven for about 10-12 minutes or until golden brown. Allow to cool to room temperature before using.

Caesar Salad Steps:

1. In a large salad bowl, combine the lettuce with 2 fl-oz of dressing. Toss to coat.

2. Top with freshly grated Parmesan and croutons. If available garnish with Parmesan shavings.